Dried Fruit Tart With Brandied Crme Anglaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BITTERSWEET CHOCOLATE TART WITH CREME ANGLAISE AND VANILLA ICE CREAM



Bittersweet Chocolate Tart with Creme Anglaise and Vanilla Ice Cream image

Provided by Ming Tsai

Categories     dessert

Time 4h50m

Yield 4 servings

Number Of Ingredients 16

4 cups whole milk
2 split Indonesian or Tahitian vanilla beans
2 cassia sticks
12 egg yolks
1/2 cup sugar
2 cups of the above creme anglaise
2 cups flour
1/4 teaspoon salt
2 tablespoons sugar
10 tablespoons butter, cold, small dice
Ice water
8 ounces heavy cream
8 ounces bittersweet chocolate
2 eggs, lightly beaten
Powdered sugar, for garnish
Cocoa powder, for garnish

Steps:

  • Prepare a large bowl of ice water.
  • In a heavy saucepan, add milk, vanilla beans, and cassia sticks tied in a loose knot and bring to a simmer on medium heat. Concurrently, in a mixing bowl, whisk eggs and sugar together. When the milk reaches a simmer, whisk in 1 cup of the hot milk to the egg mixture. Whisk this mix back to the hot milk, reduce heat to low and constantly stir with a wooden spoon.
  • When mixture thickens enough to coat the back the wooden spoon and a line drawn with your finger holds it shape (about 12 to 15 minutes), immediately strain through a chinoise (fine sieve) into another bowl (a little smaller than the ice bath bowl) and place in ice bath. Stir occasionally to cool down. If there are any vanilla beans left on the pods, scrape into the anglaise. Stir to incorporate and chill sauce until ready to use.Sift the flour, salt and sugar into a food processor fitted with a blade. Add the butter and pulse until it resembles coarse meal, there should be pieces of butter. Add the ice water, 1 tablespoon at a time, pulsing the processor. Only add enough water until the dough just holds together (about 3 to 4 tablespoons). Wrap in plastic and put in the refrigerator for 30 minutes.
  • Vanilla Ice Cream: Freeze according to machine?s instructions.
  • Bittersweet Chocolate Tart: Preheat oven to 375 degrees F.
  • On a lightly floured surface, roll out dough to about 9-inch diameter. Use an 8-inch false bottom tart pan and carefully place dough into the pan. Work the dough into the corners and prick with a fork. Cover with foil and refrigerate for 30 minutes. Fill pan with pie weights, rice or beans and bake blind for 15 minutes. Remove foil and bake an additional 5 to 7 minutes, until the dough becomes very light tan. Pull pan out of the oven and let cool at room temperature.
  • For the filling, bring the cream to a simmer. Pull off of the heat and add the chocolate. When chocolate is completely melted, mix well, and let cool in the refrigerator. When chocolate mixture is cold, pull out of the refrigerator and whisk in the eggs just until incorporated. Pour into the tart shell and bake at 350 degrees for 12 to 15 minutes. It should still tremble in the center when lightly shaken. Let tart cool on a rack before demolding. Garnish with powdered sugar and cocoa powder.
  • On a large plate, garnish the rim of the plate with powdered sugar and cocoa powder. Ladle a small pool of creme anglaise. Place a slice of the tart off of the side and place 1 scoop of ice cream next to it. For the ultimate, make individual tarts.

DRIED-FRUIT TART WITH BRANDIED CRèME ANGLAISE



Dried-Fruit Tart with Brandied Crème Anglaise image

Categories     Food Processor     Mixer     Dairy     Egg     Dessert     Bake     Thanksgiving     Prune     Apricot     Cherry     Brandy     Fall     Chill     Simmer     Boil     Gourmet

Number Of Ingredients 18

Walnut Pastry Dough
Pie weights or raw rice for weighting shell
For dried-fruit mixture
4 cups water
1/2 cup sugar
1 vanilla bean
1 cup dried apricots (about 6 ounces)
1 cup pitted prunes (about 6 ounces)
1/2 cup unsweetened dried tart cherries (about 3 ounces)
1 teaspoon unflavored gelatin
1 tablespoon cold water
For crème anglaise
1 cup heavy cream
1 cup syrup reserved from cooking dried fruit
vanilla bean reserved from cooking dried fruit
4 large egg yolks
1/2 cup sugar
2 tablespoons brandy

Steps:

  • On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round). Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge. With a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
  • Preheat oven to 375° F.
  • Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more. Cool shell in pan on a rack.
  • Make dried-fruit mixture:
  • In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved. Halve apricots and add to syrup with prunes and cherries. Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup). Reserve fruit and vanilla bean.
  • In a food processor purée 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread purée evenly over bottom of tart shell and arrange remaining fruit on top. In a cup sprinkle gelatin over cold water to soften 1 minute. In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup. Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit. Reserve remaining cup syrup for crème anglaise.
  • Make crème anglaise:
  • Have ready a metal bowl set in a larger bowl of ice and cold water. In a 2-quart heavy saucepan combine cream and reserved cup syrup. Split reserved vanilla bean lengthwise and scrape seeds into pan. Discard vanilla bean. Bring mixture just to a boil and remove pan from heat. In a bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170° F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool crème anglaise completely and stir in brandy. (Crème anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
  • Serve tart with crème anglaise.

WALNUT PASTRY DOUGH



Walnut Pastry Dough image

This recipe was created to prepare [Dried-Fruit Tart with Brandied Crème Anglaise](/recipes/food/views/14470) .

Yield Makes enough dough for an 8- to 10-inch tart

Number Of Ingredients 7

1 stick (1/2 cup) unsalted butter
1/2 cup walnuts (about 2 ounces)
1/4 cup confectioners' sugar
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1 large egg yolk
2 tablespoons ice water

Steps:

  • Cut butter into pieces and soften to cool room temperature. In a food processor pulse walnuts until finely ground. Add confectioners' sugar, flour, and salt and pulse until combined. Transfer mixture to a large bowl and add butter.
  • With your fingertips or a pastry blender blend together flour mixture and butter until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir together yolk and ice water and add to mixture. With a fork toss mixture until liquid is incorporated. Gently form mixture into a ball and on a lightly floured surface smear dough in 3 or 4 forward motions with heel of hand to help distribute fat and make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour, or until firm but not hard. (Dough may be covered and chilled 1 day ahead or frozen 1 month.)

DRIED FRUIT AND ALMOND TART



Dried Fruit and Almond Tart image

Provided by Molly O'Neill

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 18

1/2 cup pitted prunes, quartered
1/2 cup dried apricots, halved
1/2 cup dried Calimyrna figs, quartered
3/4 cup Armagnac
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into pieces
1 egg yolk, whisked with 1 tablespoon water
1 tablespoon water
6 tablespoons unsalted butter, at room temperature
2/3 cup confectioners' sugar, sifted
2 eggs
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 1/3 cups blanched almonds, toasted and finely ground

Steps:

  • For the fruit, combine the prunes, apricots and figs in a mixing bowl and cover with the Armagnac. Let stand for 3 hours, turning the fruit from time to time.
  • Meanwhile for the crust, place the flour, sugar, salt and cinnamon in a food processor and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, pour in the egg mixture. Process just until dough begins to come together. Gently press the dough together with your hands, flatten into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
  • Preheat oven to 350 degrees. Drain the fruit; set aside. Roll out the dough between 2 large sheets of plastic wrap and fit it into a 10-inch tart pan with a removable bottom, or a 10-inch quiche dish. For the filling, cream the butter and the confectioners' sugar with an electric mixer. Beat in the eggs one at a time. Add the vanilla. Mix in the flour and the salt. Stir in the ground almonds.
  • Spread the fruit evenly over the bottom of the tart shell. Spoon the filling over the fruit. Bake until the filling is set and the crust is browned, about 40 minutes. Place on a rack to cool. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 597, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 35 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 14 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 1 gram

BRANDIED-FRUIT TARTLETS



Brandied-Fruit Tartlets image

Use different cookie cutters or aspic cutters to create fun toppers for each of these dried-fruit tartlets, or cut decorative vents with a sharp knife.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Yield Makes 12

Number Of Ingredients 8

1 1/2 cups coarsely chopped mixed dried fruit, such as golden raisins, cherries, cranberries, and figs
1 cup apple cider
1/3 cup coarsely chopped pecans, toasted
2 tablespoons brandy
All-purpose flour, for working
1 recipe Basic Pastry Dough
1 large egg, lightly beaten
Coarse or sanding sugar, for decorating

Steps:

  • In a medium saucepan, bring dried fruit and cider to a boil over medium-high. Reduce heat and simmer until liquid is almost absorbed, 8 minutes. Transfer fruit mixture to a food processor and pulse until finely chopped but not pasty. Transfer to a medium bowl and stir in pecans and brandy. (To store, transfer to an airtight container and refrigerate, up to 1 week.)
  • Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 12 rounds, then press rounds into 12 standard muffin cups (dough should come 3/4 inch up sides). Divide fruit mixture among cups and brush edges with egg. With a 2 1/2-inch cookie cutter, cut remaining dough into 12 smaller rounds (reroll scraps if necessary). With lightly floured decorative cutters or a knife, cut out shapes from smaller rounds (or cut slits to vent). Place on tartlets, pressing lightly at edges to seal. Brush tops with egg and sprinkle with sugar. Freeze until firm, 10 minutes (or up to 1 day).
  • Bake until tartlets are golden brown, 25 minutes, rotating pan halfway through. Let cool in pan, 5 minutes. Run a thin knife around each tartlet; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 329 g, Fat 18 g, Protein 4 g

More about "dried fruit tart with brandied crme anglaise recipes"

DRIED FRUIT TARTS RECIPE | EAT SMARTER USA
dried-fruit-tarts-recipe-eat-smarter-usa image
Combine all filling ingredients and let sit overnight. 2. For the dough: Cream butter and sugar. Stir in flour until a smooth paste forms. Shape into a ball, wrap in plastic and chill for about 1 hour. 3. Preheat the oven to 180°C (approximately 350°F). …
From eatsmarter.com
See details


CREME ANGLAISE FRUIT TARTS RECIPE BY FENWAY - COOKPAD
creme-anglaise-fruit-tarts-recipe-by-fenway-cookpad image
Great recipe for Creme Anglaise fruit tarts. Small fruit filled chocolate lined puff pastry cups topped with a vanilla creme anglaise sauce, light and delicious! ...
From cookpad.com
See details


AUTHENTIC FRENCH FRUIT TART RECIPE | LEMON BLOSSOMS
authentic-french-fruit-tart-recipe-lemon-blossoms image
2020-08-09  · Place the tart crust in the oven and bake for 10 minutes. Remove the crust from the oven and reduce the heat to 350°F (177°C). Carefully, remove the foil and weights. With a fork prick a few holes into the bottom of the crust and …
From lemonblossoms.com
See details


GLAZED FRUIT TART RECIPE - THE SPRUCE EATS
glazed-fruit-tart-recipe-the-spruce-eats image
2021-11-23  · Preheat oven to 390 F and lightly grease 4 5-inch or 2 7 to 9-inch tart pans. Place each piece of chilled dough on top of plastic wrap and cover with another piece of plastic wrap. With a rolling pin, roll in all directions with steady …
From thespruceeats.com
See details


FRENCH APPLE TART WITH CREME ANGLAISE
2017-04-01  · Brush all 12 tarts with melted butter and then sprinkle the sugar mixture over (about 1 tsp of the mixture per tart). Transfer to a parchment-lined cookie sheet and bake for 30 minutes, rotating after 15 minutes to ensure even cooking and avoid burned bottoms. Let the tarts cool to room temperature.
From ckfavoriterecipes.blogspot.com
See details


APPLE TART WITH VANILLA BEAN CREME ANGLAISE | PVM
Vanilla Bean Creme Anglaise: 1 Simmer in an medium stove top pan, vanilla bean, seeds and half and half. In a small bowl whisk together yolks and sugar until ribbons form from whisk. 2 Once half and half mixture is heated, slowly whisk into egg mixture. Mix and place back into stove top pan. Stir with wooden spoon until mix coats back of the ...
From provarmanagement.com
See details


FRESH STRAWBERRIES WITH ALMOND CRèME ANGLAISE RECIPE | RECIPE
May 3, 2015 - Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh Later on, when you’re on your 10th quart, it’s time to tinker I craved a kind of crème anglaise, a cooked but marginally …
From pinterest.com
See details


BOOZY DRIED-FRUIT TART - THE WASHINGTON POST
2015-10-07  · Combine the dried fruit, brandy, strips of orange zest and the cinnamon stick in a deep, 1-quart bowl or jar. Cover and soak for at least 24 hours (and up to 1 month), turning the fruit occasionally.
From washingtonpost.com
See details


CRANBERRY PEAR TART WITH CARDAMOM CREME ANGLAISE | RECIPE
Nov 15, 2018 - If you're looking for a festive cranberry dessert for the holiday season, look no further than this rustic cranberry pear tart.
From pinterest.ca
See details


FABULOUS FRUIT TARTS RECIPE - BBC FOOD
Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes.
From bbc.co.uk
See details


FIG TART WITH CRèME ANGLAISE - RECIPE
in diameter, roll out the pastry making around a border, stamped the dough with a fork, cover the surface with wax paper, put on top of the dried beans and bake for 30 minutes at 200 degrees. Remove from the oven, remove the paper and beans, place the figs cut the dough in half, sprinkle them with sugar and put in the oven for 15 minutes at 200 degrees.
From cooking-better.com
See details


BRANDIED DRIED FRUIT RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Brandied Dried Fruit Recipe - NYT Cooking hot cooking.nytimes.com. About 1 cup/250 milliliters brandy Ingredient Substitution Guide Preparation In a large bowl, combine the currants, cranberries, cherries, pears and apricots.
From therecipes.info
See details


BRANDIED TART RECIPES | RECIPEBRIDGE RECIPE SEARCH
Apple Tart With Brandy Cream. View Recipe. Login to Save. Brandy Caramelized Pears And Mascarpone Tart . This gourmet dessert will takes some time, but will your guests will surely ... View Recipe. Login to Save. Bakewell Tart With Double Cream Ice Cream And Cide ... Recipe uses 250ml/9fl oz milk, 750ml/1 1/3 pints double cream, 240g/8½oz ... View Recipe. Login …
From recipebridge.com
See details


BEST FRUIT TART RECIPE - HOW TO MAKE FRUIT TART - DELISH
2022-03-24  · Make crust: Preheat oven to 350°. In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms. Press mixture into a …
From delish.com
See details


CLASSIC TART TATIN WITH VELVETY CRèME ANGLAISE - THE BRITISH LARDER
2009-09-24  · Apple Tart Tatin. 150g home made rough puff pastry; 50g unsalted butter, room temperature; 50g caster sugar; 5/6 apples, such as coxes or whole baby speckled beauties; ½ vanilla pod, seeds only, optional
From britishlarder.co.uk
See details


DRIED FRUIT TART | BETTER HOMES & GARDENS - BHG.COM
Step 1. Stir together flour and salt. Cut in shortening until pieces are the size of small peas. Using a total of 6 to 7 tablespoons cold water, sprinkle 1 tablespoon water over part of mixture. Toss with a fork. Push to side of bowl; repeat, until all is moistened. Divide in half; form each half into a …
From bhg.com
See details


FRUIT TART RECIPE WITH PASTRY CREAM FILLING RECIPE - THE SPRUCE EATS
2022-04-16  · 3/4 pound shortcrust pastry dough (about half of a batch) 1/2 cup apricot jam. 2 cups vanilla pastry cream. 3 cups fresh fruit, such as strawberries, blueberries, raspberries, peaches, peeled kiwi, etc.
From thespruceeats.com
See details


DRIED FRUIT TART | BETTER HOMES & GARDENS
Step 1. Preheat oven to 350 degree F. Place almonds in a shallow baking pan. Bake, uncovered, for 8 to 10 minutes or until toasted, stirring occasionally. Let cool. Place almonds in a food processor or blender. Cover and process or blend until finely ground. In a medium bowl stir together flour, the ground almonds, sugar, and salt.
From bhg.com
See details


RUSTIC DRIED FRUIT TART - COOKSTR.COM
Heat the oven to 400 degrees F. Line 1 rimmed baking sheet with a nonstick liner. Set aside 2 tablespoons of the confectioners sugar. Put the dried fruit, 2/3 cup water, and the marmalade in a medium saucepan and cook over medium heat until boiling. Reduce the heat to low, cover, and simmer, stirring occasionally, until the fruit is tender and ...
From cookstr.com
See details


BLACKBERRY TART WITH SPIKED CRéME ANGLAISE RECIPE
2012-07-29  · Remove the tart crust from the refrigerator and spread the blackberry mixture onto the tart crust, leaving a 1/2 inch border. Bake for 45 to 55 minutes or until the fruit is bubbling and the crust is golden brown. Remove from the oven and allow to cool slightly. In a small saucepan over medium-low heat, add the cream and vanilla extract. Bring ...
From portuguesefooderecipes.blogspot.com
See details


CRANBERRY PEAR TART WITH CARDAMOM CREME ANGLAISE | RECIPE
Apr 6, 2019 - If you're looking for a festive cranberry dessert for the holiday season, look no further than this rustic cranberry pear tart.
From pinterest.co.uk
See details


CRANBERRY PEAR TART WITH CARDAMOM CREME ANGLAISE | RECIPE
Apr 16, 2016 - If you're looking for a festive cranberry dessert for the holiday season, look no further than this rustic cranberry pear tart.
From pinterest.com
See details


DRIED FRUIT TART WITH STAR TOPPING RECIPE | EAT SMARTER USA
The Dried Fruit Tart with Star Topping recipe out of our category nut torte! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com
See details


BREAD PUDDING WITH CRèME ANGLAISE - PALATABLE PASTIME
2020-09-09  · Bread pudding: Preheat oven to 350F. Spray a 2-quart baking dish with nonstick spray. Place bread cubes in baking dish and sprinkle with raisins. Whisk together the eggs and yolks, milk, heavy cream, vanilla, cinnamon and nutmeg. Pour over the bread cubes.
From palatablepastime.com
See details


CARDAMOM CRèME ANGLAISE RECIPE - FOOD NEWS
For the Cardamom crème anglaise. 1/2 l milk; 7 cardamom pods; 50 g sugar; 2 egg yolks; Steps: To prepare the cardamom cream, start by boiling the milk with the cardamom pods. Filter it. Mix together the egg yolks and sugar until very white. Add to the milk, stirring constantly. Place on heat again and slowing thicken the preparation without making it boil.
From foodnewsnews.com
See details


BRANDIED DRIED FRUIT RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Brandied Dried Fruit Recipe are provided here for you to discover and enjoy ... Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes Maple Cookies Easy Easy Curry Chicken Wings Recipe Dessert Recipes. Marie Biscuit Custard Dessert Youtube Freddy's Dessert Menu Brownie Delight Dessert What …
From recipeshappy.com
See details


RECIPES/DRIED-FRUIT-TART-WITH-BRANDIED-CREME-ANGLAISE …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com
See details


FUDGE TART WITH CREME ANGLAISE AND ORANGE SAUCE RECIPE
2011-11-02  · Try this Fudge Tart With Creme Anglaise And Orange Sauce recipe today! Skip to content. Search. Searching is in progress. Toggle header. Sharing Our Passion With You. Toggle Navigation. Home ; Recipe Index; About; Blog . Baking 101; Bread Recipes; Dessert Recipes; Gluten Free Recipes; Contact; November 2, 2011. Fudge Tart With Creme Anglaise And …
From bakerrecipes.com
See details


BEST BRANDIED DRIED FRUIT RECIPE - FOOD NEWS
1 quart brandied fruit, drained; ¾ cup brandied fruit liquid; Adjust oven rack to upper-middle position, and heat oven to 350 degrees. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. Drain the brandy from the fruit, reserving liquid.
From foodnewsnews.com
See details


BRANDY CUSTARD | RECIPE | CUSTARD RECIPES, CREME ANGLAISE RECIPE, …
Nov 24, 2012 - Serve this brandy custard as an accompaniment to Christmas pudding. Nov 24, 2012 - Serve this brandy custard as an accompaniment to Christmas pudding. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign …
From pinterest.com.au
See details


RECIPES/BRANDIED.MD AT MASTER · DPAPATHANASIOU/RECIPES · GITHUB
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com
See details


GâTEAU BASQUE WITH BRANDIED CHERRIES, VANILLA CRèME ANGLAISE
The classic way to prepare it is to bake black cherry jam in the custard, but we prefer to serve brandied cherries on the side along with crème anglaise and crème fraîche chantilly. Putting a touch of cherry liqueur in the filling is a nice way to maintain the DNA of this homey comfort food while adding a modern spin.
From allmychefs.com
See details


DRIED FRUIT TART RECIPES - THERESCIPES.INFO
trend eatsmarter.com. Stir in flour until a smooth paste forms. Shape into a ball, wrap in plastic and chill for about 1 hour. 3. Preheat the oven to 180°C (approximately 350°F). 4. Divide dough into small balls and press each into the wells of a greased muffin tin.
From therecipes.info
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What is a fruit tart recipe?
This Fruit Tart recipe has a sweet and crisp pastry crust, a rich vanilla custard filling and fresh ripe fruit lightly brushed with the easiest fruit tart glaze. This classic French Fruit Tart is a simple, yet elegant dessert sure to impress your family and friends. You will need about 1 pint or 2 to 2 1/2 cups of assorted fresh seasonal fruit.
How do you make apricot tarts with pastry cream?
Now pipe the shells half full of pastry cream. Or you could just spoon it in and gently smooth it down. Next, arrange your fruit on top of the pastry cream, about a 1/2 cup per tart. Finally, brush each one with the apricot glaze. Refrigerate the tarts for at least an hour, until it's time to serve them.
How do you make almond tarts?
In a large bowl, whisk together flour, sugar, and salt. Add melted butter and almond extract and stir until dough forms. Press mixture into a 10" tart pan with a removable bottom, pressing dough all the way up the sides and until dough is smooth. Prick all over with a fork and bake until golden, 20 to 25 minutes.
What is a press in crust fruit tart?
Highlight the season's best fruit by making this easy fruit tart. The shortbread-like crust is a press in crust, which makes it no-fuss and stress-free. Be sure to press it to the top of your tart pan because it shrinks as it bakes.

Related Search